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Roast Quail, Nut Dressing
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Serve on slices of toast and pour a spoonful of gravy over each.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
41Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories41 kcal
Protein1.4 g
Carbohydrates7.4 g
Fiber0.3 g
Sugars0.8 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Sodium72 mg
Potassium18 mg
Calcium32 mg
Iron0.5 mg
Magnesium4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 22. The excerpt below is the record exactly as published.
ROAST QUAIL, NUT DRESSING. Mrs. Flora B. Romer. Wash them in soda and water, cleanse with pure water and wipe dry. Season well. Trim the ends and crusts from a loaf of bread, (the bread to be used for toast). Place the crusts in a warm oven till dry enough to roll. Melt some butter in a skillet and heat the crumbs thoroughly in it, add chopped pecans and moisten with some good soup stock, season with salt and pepper
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